Black bean tamale pie

Name: Black bean tamale pie
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 1 tbsp chili powder; 2 tsp ground cumin; 1 tsp dried oregano; 2 cans black beans, drained and rinsed; 1 can diced tomatoes, not drained; 1 cup frozen corn; 1¼ tsp salt, divided; 1 cup shredded cheddar; 1 cup cornmeal; ½ cup all-purpose flour; 1 tbsp sugar; 2 tsp baking powder; ¾ cup milk; 1 large egg; 3 tbsp vegetable oil; ½ cup sour cream (optional); 2 green onions, thinly sliced (optional)

A thick, smoky black bean and corn filling baked under a golden cornbread crust, the kind of cozy casserole that tastes even better as leftovers.

65 min total
30 min hands-on
Follow-a-recipe easy
Serves 6
About $1.50 a serving
540 calories
Good the next day
Vegetarian

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

1 yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can diced tomatoes, not drained
1 cup frozen corn
1 cup shredded cheddar
1 cup cornmeal
¾ cup milk
1 large egg
½ cup sour cream (optional)
2 green onions, thinly sliced (optional)

From your pantry

2 tbsp olive oil
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1¼ tsp salt, divided
½ cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
3 tbsp vegetable oil

Each serving has about 540 calories, 20 g protein, 69 g carbs and 21 g fat, and costs about $1.50 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No yellow onions? White onions or red onions work.
No green bell peppers? Red bell peppers or yellow bell peppers work.
No black beans? Pinto beans or kidney beans work.
No diced tomatoes? Crushed tomatoes work.
No frozen corn? Canned corn works.
No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
No milk? Half-and-half works.
No sour cream? Plain Greek yogurt works.
No green onions? Chives work.

Steps

Tap an underlined word for a quick explanation.

the oven to 400°F.
Heat the olive oil in a large over medium heat. Add the onion and pepper and cook, stirring, 6 to 7 minutes, until soft.
Medium heatTimer: 6 min
Stir in the garlic, chili powder, cumin and oregano and cook 1 minute, .
Medium heat
Add the beans, tomatoes with their juice, corn and ¾ teaspoon salt. 8 minutes, stirring now and then, until thick and no longer watery.
Medium heatTimer: 8 min
Dolly’s tip: A watery filling makes a soggy crust, so cook it until a spoon leaves a trail.
Spread the filling in a 9-inch square baking dish and sprinkle the cheese over it.
the cornmeal, flour, sugar, baking powder and ½ teaspoon salt in a bowl.
the milk, egg and vegetable oil in a measuring cup, pour it into the dry mix and stir just until no dry flour is left.
Dolly’s tip: A few lumps are good. Stirring too much makes the crust tough.
Spoon the batter over the filling and gently spread it to the edges.
Dolly’s tip: It looks thin, but it puffs up in the oven.
22 to 25 minutes, until the top is and a toothpick in the crust comes out clean.
Timer: 22 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it sit 10 minutes, then scoop onto plates with sour cream and green onions.
Timer: 10 min